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Spiced Cod Tacos

with Mashed Avocado & Butter Lettuce-Peanut Salad

Spiced Cod Tacos with Mashed Avocado & Butter Lettuce-Peanut Salad
Cook Time
15-25mins
Makes
4 Servings
Nutrition
Group 2
Est. 580 calories

It's taco night, chefs—and we’re wrapping warm tortillas around flaky, zesty cod, coated with Mexican spices and browned in a hot pan. (First, you’ll cut your cod into even strips, ensuring quicker cooking and creating more surface area to coat.) These ingredients find a refreshing counterpoint in marinated cabbage and cucumber. To round out each taco with rich, tangy flavors and deliciously creamy consistency, we’re also adding avocado mashed with yogurt and lime juice.

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the cucumber into rounds. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. Quarter the lime. Pit, peel, and medium dice the avocado; place in a medium bowl and top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. Pat the cod dry with paper towels. Cut crosswise into ½-inch-wide strips; transfer to a large bowl.

Marinate the cucumber & cabbage:
2 Marinate the cucumber & cabbage:

In a large bowl, combine the cucumber, cabbage, vinegar, a pinch of the spice blend, and the juice of 2 lime wedges. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the dressing & mash the avocado:
3 Make the dressing & mash the avocado:

While the cucumber and cabbage marinate, in a bowl, combine the yogurt and the juice of the remaining lime wedge. Slowly stir in 1 tablespoon of olive oil until thoroughly combined. Season with salt and pepper to taste. Add half the dressing to the bowl of seasoned avocado. Using a fork, mash to your desired consistency; season with salt and pepper to taste.

Cook the cod:
4 Cook the cod:

While the cucumber and cabbage continue to marinate, add the remaining spice blend to the bowl of cod; season with salt and pepper. Gently toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned cod in a single, even layer and cook, carefully turning occasionally, 5 to 7 minutes, or until browned and cooked through. Transfer to a paper towel-lined plate.

Warm the tortillas:
5 Warm the tortillas:

While the cod cooks, stack the tortillas on a large piece of aluminum foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack and warm 6 to 8 minutes, or until heated through and pliable. Remove from the oven. When cool enough to handle, carefully unwrap the warmed tortillas.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

While the tortillas warm, in a large bowl, combine the lettuce and cheese; season with salt and pepper. Add enough of the remaining dressing to coat the salad (you may have extra dressing). Toss to thoroughly coat; season with salt and pepper to taste. Transfer to a serving dish. Garnish with the peanuts. Divide the cooked cod, mashed avocado, and marinated cucumber and cabbage among the warmed tortillas. Divide among 4 plates. Serve with the salad and any remaining dressing on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the cucumber into rounds. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. Quarter the lime. Pit, peel, and medium dice the avocado; place in a medium bowl and top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. Pat the cod dry with paper towels. Cut crosswise into ½-inch-wide strips; transfer to a large bowl.

2 Marinate the cucumber & cabbage:

In a large bowl, combine the cucumber, cabbage, vinegar, a pinch of the spice blend, and the juice of 2 lime wedges. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Marinate the cucumber & cabbage:
Make the dressing & mash the avocado:
3 Make the dressing & mash the avocado:

While the cucumber and cabbage marinate, in a bowl, combine the yogurt and the juice of the remaining lime wedge. Slowly stir in 1 tablespoon of olive oil until thoroughly combined. Season with salt and pepper to taste. Add half the dressing to the bowl of seasoned avocado. Using a fork, mash to your desired consistency; season with salt and pepper to taste.

4 Cook the cod:

While the cucumber and cabbage continue to marinate, add the remaining spice blend to the bowl of cod; season with salt and pepper. Gently toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned cod in a single, even layer and cook, carefully turning occasionally, 5 to 7 minutes, or until browned and cooked through. Transfer to a paper towel-lined plate.

Cook the cod:
Warm the tortillas:
5 Warm the tortillas:

While the cod cooks, stack the tortillas on a large piece of aluminum foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack and warm 6 to 8 minutes, or until heated through and pliable. Remove from the oven. When cool enough to handle, carefully unwrap the warmed tortillas.

6 Make the salad & serve your dish:

While the tortillas warm, in a large bowl, combine the lettuce and cheese; season with salt and pepper. Add enough of the remaining dressing to coat the salad (you may have extra dressing). Toss to thoroughly coat; season with salt and pepper to taste. Transfer to a serving dish. Garnish with the peanuts. Divide the cooked cod, mashed avocado, and marinated cucumber and cabbage among the warmed tortillas. Divide among 4 plates. Serve with the salad and any remaining dressing on the side. Enjoy!